This is simply the best substitute for a regular chocolate chip cookie I’ve found. It’s my new favorite. With this base, you can probably do about anything you desire with other flavors adding and subtracting as the mood strikes you.
All manner of dried fruit, nuts, other things like peanut butter chips, or mint will work here just fine.
Make this in a brownie pan just as easily as a pie dish.
- 2 cans white beans or garbanzos (drained and rinsed)
- 1 cup quick oats (or certified-gf quick oats)
- 1/4 cup unsweetened applesauce
- 3 tbsp oil (canola, veg, or coconut)
- 2 tsp pure vanilla extract
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1 C sugar substitute of your choice
- 1 cup chocolate chips
- Blend everything (except the chips) very well in a good food processoR.
- Mix in chips, and pour into an oiled pan (I used a 10-inch springform pan, but you can use a smaller pan if you want a really deep-dish pie.)
- Bake at 350F for around 35-40 minutes. Let stand at least 10 minutes before removing from the pan.
NOTES: Add anything at all that strikes you. Coconut, dried cherries, any nuts you like. Vary the chips and flavorings. Substitute another flavoring for vanilla.
SOURCE: adapted from Chocolate Covered Katie
Cookies are wonderful aren’t they? Perfect as breakfast with some coffee, or with milk as a snack.
I’d bought some quinoa flour and put together this recipe after studying a few dozen using quinoa and general spice cookie recipes.
Hope you like it.
- 1 1/2 cups quinoa flour
- 1/2 cup sugar of your choice (I used Stevia)
- 1 scoop protein powder
- 1 tsp. baking powder
- 1/2 tsp baking soda
- 1 tsp. cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp allspice
- 1/2 tsp cloves
- 1/2 tsp cardamom
- 4 tbsp melted butter
- 1 tsp. vanilla
- 1 whole egg
- 1/2 tsp salt
- Mix all ingredients in a bowl.
- Use a 1″ scoop to scoop balls and place them on a greased cookie sheet.
- Press each down with the palm of your hand. Sprinkle with a bit of sugar
- Bake at 350° for 8-10 minutes.
- Cool on the sheet and then place on a rack to finish cooling.
- If you leave them out longer, they will become more crispy. Otherwise store them in container in the fridge and they will be quite moist.
NOTES: You might add some chopped pecans or walnuts to the mix as well.
SOURCE: Sherry Peyton
If you love Reese’s peanut butter cups, you’ll like this bar dessert really a lot I bet.
It’s sort of like fudgy, it’s a bit soft and mushy, but it blends the tastes of peanut butter and chocolate very well.
Just don’t skimp on the chips and you’ll do fine.
- 1/4 cup applesauce
- 1 cup peanut butter
- 1 tsp pure vanilla extract
- 1 1/2 tsp baking soda
- 1/8 tsp salt
- 1/4 cup plus 2 tbsp flour – you can use spelt, white, sorghum, oat, almond, even or buckwheat (I used 1/8 c of spelt and 1/8 c of almond flour)
- 1/2 cup granulated sugar of choice or xylitol
- 1/2 cup chocolate chips
- up to 2 tbsp milk of choice, only if needed
- Preheat oven to 350 F. Grease an 8-inch baking pan and set aside.
- In a mixing bowl, gently heat your nut butter if it is not already stir-able, then stir in the applesauce and vanilla extract, and set aside.
- In a separate mixing bowl, stir together the baking soda, salt, flour, sugar, and chocolate chips.
- Pour the dry ingredients into the wet and keep stirring—it will seem very dry at first, so you’ll need to break up the nut butter and stop occasionally to scrape it off your spoon. Only if needed, slowly add up to 2 tbsp milk of choice as you stir. Don’t add more milk; it will eventually get gooey like cookie dough.
- Transfer the batter into the prepared pan, and smooth down evenly with a spatula or spoon. Press some chocolate chips into the top if desired.
- Bake 10 minutes. When you take the peanut butter bars out, the top will look set but they will still be very undercooked underneath. This is okay! Leave them to cool for at least 20 minutes, during which time they will firm up.
NOTES: You could add some chopped peanuts to the topping if you wish. Just press them in a bit and bake as usual.
SOURCE: Adapted from Chocolate Covered Katie
Okay, most people call these brownies. But they don’t taste at all like a brownie, and if you zoom in to take a bite, you will be disappointed if you are expecting that taste.
What they don’t taste like is black beans either.
They taste actually very good.
They are not like cake.
But they are not fudge either.
They are chocolate bean bars.
I like ’em.
- 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well)
- 1/4 C cocoa powder
- 1 ripe banana mashed
- 1/2 cup quick oats, whirred up in a food processor until a flour
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 6 dates or so, chopped
- 2 packets of stevia
- 1/4 cup coconut or vegetable oil
- 2 tsp pure vanilla extract
- 1/2 tsp baking powder
- 2/3 cup chocolate chips divided 1/2 c and remainder
- 2/3 cup nuts (walnuts or other) divided 1/2 c and remainder
- Grease a 8 x 8 baking dish
- Add all ingredients except chips and nuts to the food processor and whirr until very very smooth.
- Stir in 1/2 c of the chips and 1/2 c nuts
- Spread in the pan, and sprinkle with the rest of chips and nuts.
- Place in a preheated 350° oven for about 15 minutes, until top looks dry.
- Cool on a wire rack.
NOTES: You can omit the dates and use maple syrup or any sugar you wish (about 1/3-1/2 c). You might also used some chopped dried fruit, but just a little or you will hugely increase the carbs.
SOURCE: Inspired by Chocolate Covered Katie
I adore chocolate and this gets pretty chocolaty. But there is a caveat.This is also very datey. So if you aren’t a fan of dates you might want to try something else. Just fair disclosure. Because the dates make up most of the sweet part, it’s not a low carb but it avoids regular sugar and flour and you get some fiber too.
This must be kept in the fridge because the topping is like a firm pudding that is very creamy.
Perk: no cooking!
- ½ c. pumpkin seeds (you can use another nut or seed here if you prefer)
- ½ c. oats (can also be replaced with more nuts or seeds if paleo or grain-free)
- 10 large, soft dates (I used Medjool)
- 3 T. cocoa powder
- ¼ t. sea salt
- 1-3 t. water (less if using a ‘fattier’ nut like walnuts)
- 2 avocados (use a less ripe one to ensure less avocado taste)
- 4 T. maple syrup
- 3 T. cocoa powder
- 1 t. vanilla
- ⅛ t. sea salt
- 1 T. coconut oil, melted
- 10 drops liquid stevia (or another tablespoon of maple syrup)
- Process the seeds and oats (if using) until they are broken down into a meal consistency.
- Remove the mix, and add in the dates.
- Process the dates until they form a ball of date paste.
- Add back in the seed/oat mix along with the cocoa powder and salt.
- Process until well-mixed.
- Add in water as needed until the mix begins to clump a bit.
- Press the mix into a lightly oiled 7 x 5 inch glass dish
- Place into the refrigerator while you make the filling.
- Process all of the ingredients together until smooth and well combined.
- Pour atop the base and spread over the top.
- Chill the dessert.
- Cut and serve!
NOTES: You can add walnuts chopped to the top and or some chocolate chips.
SOURCE: Oatmeal with a Fork
This is a nice dessert with a cake-like consistency and a fairly mild pineapple flavor which I might boost with some extract next time.
I made substitutions for some of the sugar substitutes with some date puree which worked wonderfully.
Hope you like it.
1 T. warm water
1 tsp. dry yeast
¼ tsp. sugar (consumed by the yeast)
½ c. almond flour
1 T. oat fiber (I used wheat germ and that was fine)
1/3 c. granular erythritol (or sweetener to equal 1/3 c. sugar) (I used 1/3 c date puree)
¼ c. golden flax meal
¼ c. plain whey protein powder
1 tsp. baking powder
3 T. cream cheese, softened
2 large eggs, beaten
1½ c. shredded Monterrey Jack or mozzarella cheese
1 tsp. cider vinegar
1 T. heavy cream
1 20 oz. can of pineapple chunks, drained and chopped coarsely
STREUSEL TOPPING: 2½ T. cold butter, 1 T. cinnamon, 2 T. erythritol or other, ¼ c. chopped walnuts (or other nuts) and ¼ c. flax meal
- Preheat oven to 350º. Grease an 8″ square metal baking pan and set aside. Dissolve the yeast with the warm water and sugar in a small saucer. Set aside for now.
Soften cream cheese in medium mixing bowl. Beat in the eggs, cream, vinegar, shredded cheeses and stir well until smooth. Add the proofed yeast mixture and stir again. Finally add the pineapple and stir. Measure all the dry ingredients on top of the wet and stir with a rubber spatula to blend until you have a uniform mixture. Scrape the batter into the prepared pan, spreading it evenly.
For the topping, using a fork, blend the cold butter, erythritol, 1 T. flax meal and cinnamon in a small bowl until it is a coarse, crumbly mixture. Add the nuts, stir well. Sprinkle evenly over the batter and pop pan into 350º oven. Bake for about 35-40 minutes or until dry to the touch, firm in the center and lightly browned around the edges. Cool a few minutes and cut evenly into 9 squares. Store leftovers in a plastic bag in your refrigerator.
NOTES: I also used crushed pineapple instead of chunks, make sure you drain well. I also used vanilla flavored protein powder, and that worked out well too. It keeps well in the fridge for a good week.
SOURCE: Buttoni’s Low Carb Recipes
These are simple to make, taste wonderful and are healthy, although the carbs are higher due to the dates being used. Still, it can be worked into your diet and best yet, it requires no baking.
These are wonderfully tasty.
Do give them a try.
- 1½ cup rolled oats
- ½ cup almond flour
- ½ cup raw almonds
- ¼ tsp. salt
- 3 Tbsp. brown rice syrup* (or honey or maple syrup)
- 2 Tbsp. coconut oil, melted
- 1 cup dates, pitted and roughly chopped
- ¼ cup unsweetened cocoa powder
- 2 – 4 Tbsp. water**
- Line an 8×8 baking pan with a sheet of aluminum foil, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
- In a food processor, process oats, almond flour, almonds, and salt until the oats and almonds have broken down and the mixture resembles a rough crumble. Add brown rice syrup and coconut oil, and continue processing until all the ingredients are well incorporated and the dough begins to stick together.
- Reserving ½ cup of the oat mixture, transfer the remaining dough into your prepared baking pan, using your fingers or a spatula to ensure that it is pressed down firmly and evenly.
- To make the filling, add the dates, cocoa powder, and water to the now empty food processor, and process until the dates have broken down into a paste. Stop and scrape down the sides of the bowl as needed, and add a splash of water if the mixture is being stubborn. You don’t want to add too much, though, since you want the paste to be quite thick.
- When you’re happy with the consistency, transfer the date fudge to the baking pan and use a spatula that’s been sprayed with cooking spray to spread it evenly over the oat mixture. Sprinkle the reserved dough over the top and gently press it down with your fingers. Refrigerate for at least 1 hour before cutting into bars. Store bars in an airtight container in the fridge.
NOTES: I followed this recipe verbatim and had no problems. I used the maple syrup. I stored it in the fridge and that held up perfectly.
SOURCE: Running With Spoons